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Spicy Braised Chicken with Couscous

  • Prep Time:
  • 5 mins
  • Cook Time:
  • 1 hour(s)
  • Total Time:
  • 1 hour(s)
  • 5 mins

On the table in about an hour, this tender chicken dish spiced with harissa makes a great weeknight meal. For an even more well-rounded dish, sauté some chickpeas and sliced zucchini along with the onion and carrots.

Serves 4

Ingredients

  • 2 pounds chicken legs and thighs
  • salt & pepper
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 2 carrots, diced
  • 2 tablespoons Mustapha's Mediterranean Harissa, plus more to taste for the couscous
  • 1/2 cup white wine
  • 3 cups chicken stock
  • zest of 2 lemons
  • 12 ounces couscous
  • chopped fresh cilantro

Instructions

Season the chicken with salt and pepper. Heat the 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the chicken and brown well on both sides. Remove the meat to a plate and set aside.

Sauté the onion and carrots in the Dutch oven until well browned. Stir in the 2 tablespoons of harissa. Add the wine and cook until it has reduced by half. Add the chicken stock and lemon zest and place the chicken back in the pot. Cover the Dutch oven, reduce the heat to low and simmer 30-40 minutes, until the chicken is very tender.

Meanwhile, place the couscous in saucepan or baking dish. Top with 2 cups of boiling salted water and the 1/4 cup olive oil. Cover the dish and let it sit for 5-8 minutes. Fluff the couscous with a fork and stir in 1-2 teaspoons of harissa (to taste), along with the chopped cilantro. Serve the chicken over the couscous.